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Last night's dinner was Char Siu Ribs again. Served with carrots cooked sous vide with butter and honey. Dessert (not pictured) was compressed honeydew made with my new chamber vacuum sealer. I also used the marinate cycle on it to process the ribs and then vacuum sealed overnight.
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
I have at least one more Tri-tip steak, I think. My parents dropped off an 8 person table this weekend, and a few packs of t-bones, round steaks, and a sirloin tip roast from a calf they killed earlier this year.
Everybody loves Chinese restaurant "BBQ" ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here's a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade.
DeusDingo is right, I followed MH's recipe almost exactly, except I use cream sherry instead of bourbon. They were marinated overnight after being vacuum sealed and cooked for 3 hours at 225F on my Rec Tec.
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